Tomato Fennel Soup

Preparation 15 minutes Cooking 30 minutes Serves 4 Broil 500°F (260°C)


  • 1/2 fennel bulb
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp fennel seeds
  • 4 cups crushed tomato sauce
  • 1 cup vegetable broth or water
  • 1/4 tsp salt
  • Pepper as desired
  • 1 baguette, sliced
  • 1-inch (2.5 cm) thick
  • 10 Kalamata olives, pits removed
  • 1/4 cup feta cheese, crumbled
  • 4 cherry tomatoes, halved
  • Basil leaves

TIP: To use up all of your fennel, double the recipe and freeze a batch.


Remove the tough inner core from the fennel bulb and coarsely chop. Heat the olive in a large saucepan over medium heat. Add the fennel to the saucepan. Cook for 4-5 minutes, until the fennel begins to soften. Add the garlic and fennel seeds and cook for two minutes further.

Add the tomato sauce and vegetable broth. Bring to a boil over high heat. Reduce heat and simmer for 30 minutes.

Puree the soup using a hand blender. Stir in salt and pepper. Keep the soup warm while preparing the bread topping.

Place the bread on a baking sheet and broil in a preheated oven until the bread is browned on both sides, about 3 minutes per side. In a separate bowl mix the olives, feta and tomatoes together.

Ladle the soup into bowls, top with the toasted bread, and a scoop of feta and olive mixture. Garnish with a basil leaf.

MAKE AHEAD-The soup can be made three days in advance and stored in the refrigerator. It can be stored in the freezer for up to 1 month.